Tex-Mex Pizza
Servings: 2
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 765 |
| pro | 40 g |
| total fat | 34 g |
| sat. fat | 14 g |
| carb | 65 g |
| fibre | 6 g |
| chol | 100 mg |
| sodium | 1572 mg |
| % RDI: | - |
| calcium | 28% |
| iron | 46% |
| vit A | 15% |
| vit C | 12% |
| folate | 34% |
-
8 oz (250 g) frozen pizza dough, thawed
8 oz (250 g) lean ground beef
4 tsp (20 mL) tomato paste
6 pimiento-stuffed green olives, sliced
1 each green onion and clove garlic, chopped
1 jalape?epper, seeded and chopped
2 tbsp (25 mL) chopped fresh coriander
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) each ground cumin and salt
1/3 cup (75 mL) drained canned black beans
1/2 cup (125 mL) shredded marbled cheddar cheese
Preparation:
On floured surface, roll out dough to 12- x 6-inch (30 x 15 cm) rectangle; place on greased rimless baking sheet.
In bowl, mix together beef, tomato paste, olives, green onion, garlic, jalape?epper, 1 tbsp (15 mL) of the coriander, oregano, cumin and sa< spread over dough, leaving 1/4-inch (5 mm) border.
Bake in bottom third of 500°F (260°C) oven until crust is golden and beef mixture is no longer pink, about 15 minutes. Scatter black beans and cheese over top; bake for 1 minute or until cheese is melted. Sprinkle with remaining coriander.
In bowl, mix together beef, tomato paste, olives, green onion, garlic, jalape?epper, 1 tbsp (15 mL) of the coriander, oregano, cumin and sa< spread over dough, leaving 1/4-inch (5 mm) border.
Bake in bottom third of 500°F (260°C) oven until crust is golden and beef mixture is no longer pink, about 15 minutes. Scatter black beans and cheese over top; bake for 1 minute or until cheese is melted. Sprinkle with remaining coriander.
Source
Canadian Living Magazine: February 2008
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